Spicy grilled prawns and chorizo recipe and a creamy aioli to soothe the fire
5.3 هزار بار بازدید -
2 سال پیش
-
Spicy grilled prawns recipe and
Spicy grilled prawns recipe and a creamy aioli to sooth the fire.
You are here because you want to know how to make some fiery grilled prawns with chorizo that are spicy and tasty. These really are the perfect finger food and when paired with my dill aioli, you will be in heaven or close to it.
Before we get into the whole shrimp versus prawn debate, just try the recipe, enjoy it and then we can all sit back and realise these are called prawns, as a shrimp in Australia is someone who is the smallest in a group of friends.
The great thing with grilling prawns, they really don’t take that long at all, and you can make batches of them one after the other to feed a small army of shrimps, Ha ha sorry short people.
As with all my recipes I run through the selection, preparation, seasoning, BBQ set up, times and temps, so you can recreate this recipe at home.
As always, cheers for watching
If you love BBQ, check out Schueys BBQ on Facebook Facebook: 2235708600063671
Also check out my Instagram for more content and giveaways https://www.instagram.com/schueysbbq/...
Main Ingredients per skewer:
12 x prawns (shelled and deveined)
2 x chorizo (sliced into 12 x 2cm (¾”) thick pieces)
Prawn Marinade Ingredients:
Juice of one lime
3 tablespoons of olive oil
1 teaspoon of sweet paprika
1 teaspoon of chilli flakes
½ teaspoon of salt flakes
½ teaspoon of garlic powder
¼ teaspoon of black pepper
Aioli Ingredients:
3 egg yolks
4 large garlic cloves
¾ cup of extra virgin olive oil
1 tablespoon of lemon juice
1 tablespoon of lime juice
1 tablespoon of Dijon mustard
1 tablespoon of freshly chopped dill
½ teaspoon of salt
¼ teaspoon of white pepper
An extra egg to fix to the aioli splitting
Items Used:
Weber Go anywhere
100mm riser from Rub & Grub
Chimney Starter
Feeds: 3 to 4
Preparation Time: 30 minutes
Cook Time: 5 minutes
Cuisine: Australian
Hydration: 1 beer
Whether it be grilling, smoking, low n slow, how to videos or just your basics of BBQ, my aim is to help you along your BBQ journey. So make sure you have hit the subscribe and bell buttons, that way you can be reminded every time I upload new videos.
With 30 years of experience cooking on Weber grills, you are getting my knowledge compacted into small weekly videos. These techniques work and I know this, as it is how I have been cooking on these BBQ’s for three decades.
There is so much wrong information out there and my aim with all of my videos is to help you Master Your Grill by sharing my knowledge and experience and passing on actual practices that are tried and tested, not just copied.
If you are interested in working with me or getting some social media videos or photography done, don't hesitate in contacting me.
You are here because you want to know how to make some fiery grilled prawns with chorizo that are spicy and tasty. These really are the perfect finger food and when paired with my dill aioli, you will be in heaven or close to it.
Before we get into the whole shrimp versus prawn debate, just try the recipe, enjoy it and then we can all sit back and realise these are called prawns, as a shrimp in Australia is someone who is the smallest in a group of friends.
The great thing with grilling prawns, they really don’t take that long at all, and you can make batches of them one after the other to feed a small army of shrimps, Ha ha sorry short people.
As with all my recipes I run through the selection, preparation, seasoning, BBQ set up, times and temps, so you can recreate this recipe at home.
As always, cheers for watching
If you love BBQ, check out Schueys BBQ on Facebook Facebook: 2235708600063671
Also check out my Instagram for more content and giveaways https://www.instagram.com/schueysbbq/...
Main Ingredients per skewer:
12 x prawns (shelled and deveined)
2 x chorizo (sliced into 12 x 2cm (¾”) thick pieces)
Prawn Marinade Ingredients:
Juice of one lime
3 tablespoons of olive oil
1 teaspoon of sweet paprika
1 teaspoon of chilli flakes
½ teaspoon of salt flakes
½ teaspoon of garlic powder
¼ teaspoon of black pepper
Aioli Ingredients:
3 egg yolks
4 large garlic cloves
¾ cup of extra virgin olive oil
1 tablespoon of lemon juice
1 tablespoon of lime juice
1 tablespoon of Dijon mustard
1 tablespoon of freshly chopped dill
½ teaspoon of salt
¼ teaspoon of white pepper
An extra egg to fix to the aioli splitting
Items Used:
Weber Go anywhere
100mm riser from Rub & Grub
Chimney Starter
Feeds: 3 to 4
Preparation Time: 30 minutes
Cook Time: 5 minutes
Cuisine: Australian
Hydration: 1 beer
Whether it be grilling, smoking, low n slow, how to videos or just your basics of BBQ, my aim is to help you along your BBQ journey. So make sure you have hit the subscribe and bell buttons, that way you can be reminded every time I upload new videos.
With 30 years of experience cooking on Weber grills, you are getting my knowledge compacted into small weekly videos. These techniques work and I know this, as it is how I have been cooking on these BBQ’s for three decades.
There is so much wrong information out there and my aim with all of my videos is to help you Master Your Grill by sharing my knowledge and experience and passing on actual practices that are tried and tested, not just copied.
If you are interested in working with me or getting some social media videos or photography done, don't hesitate in contacting me.
2 سال پیش
در تاریخ 1401/11/18 منتشر شده
است.
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